Green Bean Salad

2012-08-13
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Nutritional Info

This information is per serving.

  • Calories

    66 calorie
  • Fat

    4 grams
  • Saturated Fat

    0.5 grams
  • Cholesterol

    0 milligrams
  • Sodium

    155 milligrams
  • Carbohydrate

    5 grams
  • Fiber

    2 grams
  • Protein

    2 grams
  • Sugar

    1 grams

Ingredients

  • 8 ounces green beans
  • 8 ounces yellow wax beans
  • 4 ounces crumbled blue cheese (or goat cheese)
  • 1/4 cup dried cranberries
  • 1/4 cup candied walnuts
  • 1 tablespoon minced chives
  • 6 slices cooked turkey bacon, cut into 1/4-inch pieces
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar or champagne vinegar
  • 1 shallot, minced
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Method

Step 1

For the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Blanch the green beans until crisp-tender. Immediately transfer to the ice water to stop the cooking process. Repeat with the wax beans. Drain the blanched beans thoroughly.

Step 2

In a large bowl, combine the green beans, wax beans, blue cheese, cranberries, walnuts, chives and bacon.

Step 3

For the dressing: In a small bowl, whisk together the Dijon and vinegar until emulsified. Add the shallots. Whisk in the olive oil until emulsified. Season with salt and pepper.

Step 4

Add the dressing to the salad and toss to coat. Add a few turns of freshly ground black pepper, if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *